Bloomer

This is a popular oven bottom baked bread i.e.baked without tin,either on a tray or on the sole of the oven.It's a long ,oval shaped bread with 5 or 6 diagonal slashes on top of the crust.This is also made in slower rising method and with less yeast which keeps the bread for a longer life.
Recipe adapted from the book Bread by Christine Ingram and Jennie Shapter
Ingredients:
Unbleached white bread flour-675g
Salt-2 tsp
Fresh yeast-15 g
Lukewarm water-430 ml
For the topping
Water-30 ml
Salt-1/2tsp
Poppy seeds for sprinkling
Method:
Combine flour,salt,yeast and water together to make a smooth dough,transfer the dough to a work surface ,sprinkle with  flour and knead the dough smooth and elastic for atleast 10 minutes.Place thedough in a bowl,covered with oiled cling film and leave it in room temperature to rise for about 5 to 6 hours or until doubled in bulk.
Knock the dough back,knead it again for 5 minutes,cover the dough and leave it in room temperature for 2 hours or more.
Take the dough,knock the air back,roll it into a rectangle,shape it into a log shape,place it on a lightly floured baking sheet,cover and leave it to rest for 15 minutes.Turn the loaf over and place on a greased baking sheet,make 6 to 7 diagonal slashes on top using a sharp knife,cover and leave it to rise in a warm place for 15 minutes.
Meanwhile preheat the oven to 230 degree celsius.Mix the salt and water together and brush it on top of the loaf ,sprinkle with poppy seeds.
Spray the oven with water and bake the bread immediately for 20 minutes,then reduce the oven temperature to 200 degree celsius and bake for 25 minutes or until golden on top.Transfer to a wire rack to cool.